Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties

References

• Agboola, S., D. Ng, and D. Mills. 2005. Characterisation and functional properties of Australian rice protein isolates. Journal of Cereal Science 41 (3):283–90. doi: 10.1016/j.jcs.2004.10.007.
   Web of Science ®Google Scholar
• Amagliani, L., J. O’Regan, A. L. Kelly, and J. A. O’Mahony. 2017. The composition, extraction, functionality and applications of rice proteins: A review. Trends in Food Science & Technology 64:1–12. doi: 10.1016/j.tifs.2017.01.008.
   Web of Science ®Google Scholar
• Ansari, J. A., S. Naz, O. M. Tarar, R. Siddiqi, M. S. Haider, and K. Jamil. 2015. Binding effect of proline-rich-proteins (PRPs) on in vitro antimicrobial activity of the flavonoids. Brazilian Journal of Microbiology 46 (1):183–8. doi: 10.1590/S1517-838246120130280.
   PubMed Web of Science ®Google Scholar
• Arroyo-Maya, I. J., J. Campos-Terán, A. Hernández-Arana, and D. J. McClements. 2016. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins. Food Chemistry 213:431–9. doi: 10.1016/j.foodchem.2016.06.105.
   PubMed Web of Science ®Google Scholar
• Asakura, T., K. Okushita, and M. P. Williamson. 2015. Analysis of the structure of Bombyx mori silk fibroin by NMR. Macromolecules 48 (8):2345–57. doi: 10.1021/acs.macromol.5b00160.
   Web of Science ®Google Scholar
• Attaribo, T., X. Jiang, G. Huang, B. Zhang, X. Xin, Y. Zhang, N. Zhang, and Z. Gui. 2020. Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability. Food Chemistry 326:126904. doi: 10.1016/j.foodchem.2020.126904.
   PubMed Web of Science ®Google Scholar
• Baba, W. N., D. J. McClements, and S. Maqsood. 2021. Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications. Food Chemistry 365:130455. doi: 10.1016/j.foodchem.2021.130455.
   PubMed Web of Science ®Google Scholar
• Bakkialakshmi, S., and D. Chandrakala. 2012. A spectroscopic investigations of anticancer drugs binding to bovine serum albumin. Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy 88:2–9. doi: 10.1016/j.saa.2011.10.076.
   PubMed Web of Science ®Google Scholar
• Bamba, B. S. B., J. Shi, C. C. Tranchant, S. J. Xue, C. F. Forney, L. T. Lim, W. Xu, and G. Xu. 2018. Coencapsulation of polyphenols and anthocyanins from blueberry pomace by double emulsion stabilized by whey proteins: Effect of homogenization parameters. Molecules 23 (10):2525. doi: 10.3390/molecules23102525.
   PubMed Web of Science ®Google Scholar
• Basu, A, and G. S. Kumar. 2018. Binding of food colorants to functional protein hemoglobin. In Natural and artificial flavoring agents and food dyes, 133–63. London, UK: Academic Press. doi: 10.1016/B978-0-12-811518-3.00005-3.
   Google Scholar
• Betz, M., and U. Kulozik. 2011. Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract. International Dairy Journal 21 (9):703–10. doi: 10.1016/j.idairyj.2011.04.003.
   Web of Science ®Google Scholar
• Bueno, J. M., P. Sáez-Plaza, F. Ramos-Escudero, A. M. Jiménez, R. Fett, and A. G. Asuero. 2012. Analysis and antioxidant capacity of anthocyanin pigments. Part II: Chemical structure, color, and intake of anthocyanins. Critical Reviews in Analytical Chemistry 42 (2):126–51. doi: 10.1080/10408347.2011.632314.
   Web of Science ®Google Scholar
• Cahyana, Y., and M. H. Gordon. 2013. Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding. Food Chemistry 141 (3):2278–85. doi: 10.1016/j.foodchem.2013.05.026.
   PubMed Web of Science ®Google Scholar
• Cao, H., X. Jing, D. Wu, and Y. Shi. 2013. Methylation of genistein and kaempferol improves their affinities for proteins. International Journal of Food Sciences and Nutrition 64 (4):437–43. doi: 10.3109/09637486.2012.759186.
   PubMed Web of Science ®Google Scholar
• Carrillo, C., C. Buvé, A. Panozzo, T. Grauwet, and M. Hendrickx. 2017. Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids. Food Chemistry 227:271–9. doi: 10.1016/j.foodchem.2017.01.062.
   PubMed Web of Science ®Google Scholar
• Carter, D. C., and J. X. Ho. 1994. Structure of serum albumin. Advances in Protein Chemistry 45:153–203. 10.1016/S0065-3233(08)60640-3.
   PubMedGoogle Scholar
• Casanova, F., A.-L. Chapeau, P. Hamon, A. F. de Carvalho, T. Croguennec, and S. Bouhallab. 2018. pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate. Food Chemistry 267:52–9. doi: 10.1016/j.foodchem.2017.06.081.
   PubMed Web of Science ®Google Scholar
• Cevallos-Casals, B. A., and L. Cisneros-Zevallos. 2003. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweet potato. Journal of Agricultural and Food Chemistry 51 (11):3313–9. doi: 10.1021/jf034109c.
   PubMed Web of Science ®Google Scholar
• Chang, C., T. G. Meikle, Y. Su, X. Wang, C. Dekiwadia, C. J. Drummond, C. E. Conn, and Y. Yang. 2019. Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin. Food Chemistry 280:65–72. doi: 10.1016/j.foodchem.2018.11.124.
   PubMed Web of Science ®Google Scholar
• Chen, Z., C. Wang, X. Gao, Y. Chen, R. Kumar Santhanam, C. Wang, L. Xu, and H. Chen. 2019. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts. Food Chemistry 271:266–73. doi: 10.1016/j.foodchem.2018.07.170.
   PubMed Web of Science ®Google Scholar
• Cheng, J., J. H. Liu, G. Prasanna, and P. Jing. 2017. Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, β-lactoglobulin. International Journal of Biological Macromolecules 105 (Pt 1):965–72. doi: 10.1016/j.ijbiomac.2017.07.119.
   PubMedGoogle Scholar
• Cho, J. M., D. Yoo, J. Y. Lee, M. S. Oh, K. C. Ha, H. I. Baek, S. M. Lee, J. H. Lee, and H. J. Yoo. 2021. Supplementation with a natural source of amino acids, Sil-Q1 (silk peptide), enhances natural killer cell activity: A redesigned clinical trial with a reduced supplementation dose and minimized seasonal effects in a larger population. Nutrients 13 (9):2930. doi: 10.3390/nu13092930.
   PubMed Web of Science ®Google Scholar
• Chung, C., T. Rojanasasithara, W. Mutilangi, and D. J. McClements. 2015. Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation. Food Research International 76 (Pt 3):761–8. doi: 10.1016/j.foodres.2015.07.003.
   PubMedGoogle Scholar
• Cirkovic Velickovic, T. D., and D. J. Stanic-Vucinic. 2018. The role of dietary phenolic compounds in protein digestion and processing technologies to improve their antinutritive properties. Comprehensive Reviews in Food Science and Food Safety 17 (1):82–103. doi: 10.1111/1541-4337.12320.
   PubMed Web of Science ®Google Scholar
• Cortez, R., D. A. Luna-Vital, D. Margulis, and E. Gonzalez de Mejia. 2017. Natural pigments: Stabilization methods of anthocyanins for food applications. Comprehensive Reviews in Food Science and Food Safety 16 (1):180–98. doi: 10.1111/1541-4337.12244.
   PubMed Web of Science ®Google Scholar
• Cui, H., X. Si, J. Tian, Y. Lang, N. Gao, H. Tan, Y. Bian, Z. Zang, Q. Jiang, Y. Bao, et al. 2022. Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: Stability, antioxidant capacity, and bioaccessibility. Food Hydrocolloids. 122:107073. doi: 10.1016/j.foodhyd.2021.107073.
   Web of Science ®Google Scholar
• Dai, T., R. Li, C. Liu, W. Liu, T. Li, J. Chen, M. Kharat, and D. J. McClements. 2019. Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study. Food Hydrocolloids. 97:105234. doi: 10.1016/j.foodhyd.2019.105234.
   Web of Science ®Google Scholar
• Dai, T., X. Yan, Q. Li, T. Li, C. Liu, D. J. McClements, and J. Chen. 2017. Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation. Food Research International 102:274–81. doi: 10.1016/j.foodres.2017.09.020.
   PubMed Web of Science ®Google Scholar
• Das, A. B., V. V. Goud, and C. Das. 2017. Extraction of phenolic compounds and anthocyanin from black and purple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling. Industrial Crops and Products 95:332–41. doi:10.1016/j.indcrop.2016.10.041.
   Web of Science ®Google Scholar
• Das, S., N. Bora, M. A. Rohman, R. Sharma, A. N. Jha, and A. S. Roy. 2018. Molecular recognition of bio-active flavonoids quercetin and rutin by bovine hemoglobin: An overview of the binding mechanism, thermodynamics and structural aspects through multi-spectroscopic and molecular dynamics simulation studies. Physical Chemistry Chemical Physics 20 (33):21668–84. doi: 10.1039/C8CP02760A.
   PubMed Web of Science ®Google Scholar
• de Pascual-Teresa, S., and M. T. Sanchez-Ballesta. 2008. Anthocyanins: From plant to health. Phytochemistry Reviews 7 (2):281–99. doi: 10.1007/s11101-007-9074-0.
   Google Scholar
• Ding, Y., J. Tang, and F. Guo. 2017. Identification of protein-ligand binding sites by sequence information and ensemble classifier. Journal of Chemical Information and Modeling 57 (12):3149–61. doi: 10.1021/acs.jcim.7b00307.
   PubMed Web of Science ®Google Scholar
• Dumitrașcu, L., N. Stănciuc, and I. Aprodu. 2021. Encapsulation of anthocyanins from cornelian cherry fruits using heated or non-heated soy proteins. Foods 10 (6):1342. doi: 10.3390/foods10061342.
   PubMed Web of Science ®Google Scholar
• Fabian, C., and Y. H. Ju. 2011. A review on rice bran protein: Its properties and extraction methods. Critical Reviews in Food Science and Nutrition 51 (9):816–27. 10.1080/10408398.2010.482678.
   PubMed Web of Science ®Google Scholar
• Fu, X., T. Belwal, Y. He, Y. Xu, L. Li, and Z. Luo. 2020. Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study. Food Chemistry 320:126616. doi: 10.1016/j.foodchem.2020.126616.
   PubMed Web of Science ®Google Scholar
• Gianibelli, M. C., O. R. Larroque, F. MacRitchie, and C. W. Wrigley. 2001. Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits. Cereal Chemistry Journal 78 (6):635–46. http://doi.org/10.1094/cchem.2001.78.6.635.
   Web of Science ®Google Scholar
• Gong, S., C. Yang, J. Zhang, Y. Yu, X. Gu, W. Li, and Z. Wang. 2021. Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein. Food Hydrocolloids. 111:106223. doi: 10.1016/j.foodhyd.2020.106223.
   Web of Science ®Google Scholar
• Gowd, V., N. Karim, L. Xie, M. R. I. Shishir, Y. Xu, and W. Chen. 2020. In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin. International Journal of Biological Macromolecules 154:380–9. doi: 10.1016/j.ijbiomac.2020.03.126.
   PubMed Web of Science ®Google Scholar
• Hammann, F., and M. Schmid. 2014. Determination and quantification of molecular interactions in protein films: A review. Materials 7 (12):7975–96. doi: 10.3390/ma7127975.
   PubMed Web of Science ®Google Scholar
• Han, F., P. Yang, H. Wang, I. Fernandes, N. Mateus, and Y. Liu. 2019. Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract. Trends in Food Science & Technology 83:211–24. doi: 10.1016/j.tifs.2018.11.025.
   Web of Science ®Google Scholar
• He, W., K. He, F. Sun, L. Mu, S. Liao, Q. Li, J. Yi, Z. Liu, and X. Wu. 2021. Effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract. Food Chemistry 343:128461. doi: 10.1016/j.foodchem.2020.128461.
   PubMed Web of Science ®Google Scholar
• He, W., H. Mu, Z. Liu, M. Lu, F. Hang, J. Chen, M. Zeng, F. Qin, and Z. He. 2018. Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside. Food Research International 107:394–405. doi: 10.1016/j.foodres.2018.02.064.
   PubMed Web of Science ®Google Scholar
• He, W., Z. Yin, S. Liu, Y. Chen, X. Qie, J. Chen, M. Zeng, F. Qin, and Z. He. 2021. Effect of preheated milk proteins and bioactive compounds on the stability of cyanidin-3-O-glucoside. Food Chemistry 345:128829. doi: 10.1016/j.foodchem.2020.128829.
   PubMed Web of Science ®Google Scholar
• He, Z., M. Xu, M. Zeng, F. Qin, and J. Chen. 2016a. Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts. Food Chemistry 199:314–22. doi: 10.1016/j.foodchem.2015.12.035.
   PubMed Web of Science ®Google Scholar
• He, Z., M. Xu, M. Zeng, F. Qin, and J. Chen. 2016b. Preheated milk proteins improve the stability of grape skin anthocyanins extracts. Food Chemistry 210:221–7. doi: 10.1016/j.foodchem.2016.04.116.
   PubMed Web of Science ®Google Scholar
• He, Z., H. Zhu, M. Xu, M. Zeng, F. Qin, and J. Chen. 2016. Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts. Food Chemistry 209:234–40. doi: 10.1016/j.foodchem.2016.04.048.
   PubMed Web of Science ®Google Scholar
• Hegde, A. H., B. Sandhya, and J. Seetharamappa. 2013. Investigations to reveal the nature of interactions of human hemoglobin with curcumin using optical techniques. International Journal of Biological Macromolecules 52:133–8. doi: 10.1016/j.ijbiomac.2012.09.015.
   PubMed Web of Science ®Google Scholar
• Holland, C., K. Numata, J. Rnjak‐Kovacina, and F. P. Seib. 2019. The biomedical use of silk: Past, present, future. Advanced Healthcare Materials 8 (1):1800465. doi: 10.1002/adhm.201800465.
   Web of Science ®Google Scholar
• Hornedo-Ortega, R., Z. Rasines-Perea, A. B. Cerezo, P.-L. Teissedre, and M. Jourdes. 2021. Anthocyanins: Dietary sources, bioavailability, human metabolic pathways, and potential anti-neuroinflammatory activity. In Phenolic compounds-chemistry, synthesis, diversity, non-conventional industrial, pharmaceutical and therapeutic applications, ed. F. A, Badria, 95-117. London, UK: IntechOpen.
   Google Scholar
• Hossain, M., Khan, A. Y., and Kumar, G. S. 2011. Interaction of the anticancer plant alkaloid sanguinarine with bovine serum albumin. PLoS One 6 (4):e18333. doi: 10.1371/journal.pone.0018333.
   PubMed Web of Science ®Google Scholar
• Huang, Y., S. Zhou, G. Zhao, and F. Ye. 2021. Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review. Trends in Food Science & Technology 116:1141–54. doi: 10.1016/j.tifs.2021.09.013.
   Web of Science ®Google Scholar
• Inada, K. O. P., T. B. R. Silva, L. A. Lobo, R. M. C. P. Domingues, D. Perrone, and M. Monteiro. 2020. Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation. Journal of Functional Foods 67:103851. doi: 10.1016/j.jff.2020.103851.
   Web of Science ®Google Scholar
• Jahromi, S. H. R., R. Farhoosh, B. Hemmateenejad, and M. Varidi. 2020. Characterization of the binding of cyanidin-3-glucoside to bovine serum albumin and its stability in a beverage model system: A multispectroscopic and chemometrics study. Food Chemistry 311:126015. doi: 10.1016/j.foodchem.2019.126015.
   PubMed Web of Science ®Google Scholar
• Jiang, Y., Z. Yin, Y. Wu, X. Qie, Y. Chen, M. Zeng, Z. Wang, J. Chen, and Z. He. 2021. Inhibitory effects of soy protein and its hydrolysate on the degradation of anthocyanins in mulberry extract. Food Bioscience 40:100911. doi: 10.1016/j.fbio.2021.100911.
   Web of Science ®Google Scholar
• Kasaai, M. R. 2018. Zein and zein -based nano-materials for food and nutrition applications: A review. Trends in Food Science & Technology 79:184–97. doi: 10.1016/j.tifs.2018.07.015.
   Web of Science ®Google Scholar
• Khalifa, I., R. Sobhy, A. Nawaz, W. Xiaoou, Z. Li, and X. Zou. 2020. Cyanidin 3-rutinoside defibrillated bovine serum albumin under the glycation-promoting conditions: A study with multispectral, microstructural, and computational analysis. International Journal of Biological Macromolecules 162:1195–203. doi: 10.1016/j.ijbiomac.2020.06.243.
   PubMed Web of Science ®Google Scholar
• Khoo, H. E., A. Azlan, S. T. Tang, and S. M. Lim. 2017. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research 61 (1):1361779. doi: 10.1080/16546628.2017.1361779.
   PubMed Web of Science ®Google Scholar
• Klimaviciute, R., V. Navikaite, V. Jakstas, and L. Ivanauskas. 2015. Complexes of dextran sulfate and anthocyanins from Vaccinium myrtillus: Formation and stability. Carbohydrate Polymers 129:70–8. doi: 10.1016/j.carbpol.2015.04.038.
   PubMed Web of Science ®Google Scholar
• Koh, L.-D., Y. Cheng, C.-P. Teng, Y.-W. Khin, X.-J. Loh, S.-Y. Tee, M. Low, E. Ye, H.-D. Yu, Y.-W. Zhang, et al. 2015. Structures, mechanical properties and applications of silk fibroin materials. Progress in Polymer Science 46:86–110. doi: 10.1016/j.progpolymsci.2015.02.001.
   Web of Science ®Google Scholar
• Lai, L. F., and H. X. Guo. 2011. Preparation of new 5-fluorouracil-loaded zein nanoparticles for liver targeting. International Journal of Pharmaceutics 404 (1-2):317–23. doi: 10.1016/j.ijpharm.2010.11.025.
   PubMed Web of Science ®Google Scholar
• Lang, Y., H. Gao, J. Tian, C. Shu, R. Sun, B. Li, and X. Meng. 2019. Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism. LWT 115:108434. doi: 10.1016/j.lwt.2019.108434.
   Web of Science ®Google Scholar
• Lang, Y., B. Li, E. Gong, C. Shu, X. Si, N. Gao, W. Zhang, H. Cui, and X. Meng. 2021. Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion. Food Chemistry 334:127526. doi: 10.1016/j.foodchem.2020.127526.
   PubMed Web of Science ®Google Scholar
• Lang, Y., E. Li, X. Meng, J. Tian, X. Ran, Y. Zhang, Z. Zang, W. Wang, and B. Li. 2019. Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis. Food Research International 122:487–95. doi: 10.1016/j.foodres.2019.05.021.
   PubMed Web of Science ®Google Scholar
• Lang, Y., J. Tian, X. Meng, X. Si, H. Tan, Y. Wang, C. Shu, Y. Chen, Z. Zang, Y. Zhang, et al. 2021. Effects of alpha-casein on the absorption of blueberry anthocyanins and metabolites in rat plasma based on pharmacokinetic analysis. Journal of Agricultural and Food Chemistry 69 (22):6200–13. doi: 10.1021/acs.jafc.1c00082.
   PubMed Web of Science ®Google Scholar
• Lee, Y. M., Y. Yoon, H. Yoon, H. M. Park, S. Song, and K. J. Yeum. 2017. Dietary Anthocyanins against Obesity and Inflammation. Nutrients 9 (10):1089. doi: 10.3390/nu9101089.
   PubMed Web of Science ®Google Scholar
• Li, T., L. Wang, Z. Chen, X. Zhang, and Z. Zhu. 2020. Functional properties and structural changes of rice proteins with anthocyanins complexation. Food Chemistry 331:127336. doi: 10.1016/j.foodchem.2020.127336.
   PubMed Web of Science ®Google Scholar
• Li, T., L. Wang, X. Zhang, P. Yu, and Z. Chen. 2021. Complexation of rice glutelin fibrils with cyanidin-3-O-glucoside at acidic condition: Thermal stability, binding mechanism and structural characterization. Food Chemistry 363:130367. doi: 10.1016/j.foodchem.2021.130367.
   PubMed Web of Science ®Google Scholar
• Li, S., L. Tang, and H. Bi. 2016. Study on the interaction between pelargonidin-3-O-glucoside and bovine serum albumin using spectroscopic, transmission electron microscopy and molecular modeling techniques. Luminescence 31 (2):442–52. doi: 10.1002/bio.2980.
   PubMed Web of Science ®Google Scholar
• Li, Y., L. Yao, L. Zhang, Y. Zhang, T. Zheng, L. Liu, and L. Zhang. 2021. Enhanced physicochemical stabilities of cyanidin-3-O-glucoside via combination with silk fibroin peptide. Food Chemistry 355:129479. doi: 10.1016/j.foodchem.2021.129479.
   PubMed Web of Science ®Google Scholar
• Liu, J., J. Cheng, Z. Ma, T. Liang, and P. Jing. 2022. Interaction characterization of zein with cyanidin-3-O-glucoside and its effect on the stability of mulberry anthocyanins and protein digestion. Journal of Food Science 87 (1):141–52. doi:10.1111/1750-3841.16024. PMID:34954830
   PubMed Web of Science ®Google Scholar
• Liu, L., D. Zhang, X. Song, M. Guo, Z. Wang, F. Geng, X. Zhou, and S. Nie. 2022. Compound hydrogels derived from gelatin and gellan gum regulates the release of anthocyanins in simulated digestion. Food Hydrocolloids. 127:107487. doi: 10.1016/j.foodhyd.2022.107487.
   Web of Science ®Google Scholar
• Liu, L., L. Zhang, L. Ren, and Y. Xie. 2020. Advances in structures required of polyphenols for xanthine oxidase inhibition. Food Frontiers 1 (2):152–67. doi: 10.1002/fft2.27.
   Google Scholar
• Lozano-Perez, A. A., H. C. Rivero, M. D. C. Perez Hernandez, A. Pagan, M. G. Montalban, G. Villora, and J. L. Cenis. 2017. Silk fibroin nanoparticles: Efficient vehicles for the natural antioxidant quercetin. International Journal of Pharmaceutics 518 (1-2):11–9. doi: 10.1016/j.ijpharm.2016.12.046.
   PubMed Web of Science ®Google Scholar
• Ma, Z., and P. Jing. 2020. Stabilization of black rice anthocyanins by self-assembled silk fibroin nanofibrils: Morphology, spectroscopy and thermal protection. International Journal of Biological Macromolecules 146:1030–9. doi: 10.1016/j.ijbiomac.2019.10.052.
   PubMed Web of Science ®Google Scholar
• Ma, Z., G. Prasanna, L. Jiang, and P. Jing. 2019. Molecular interaction of cyanidin-3- O-glucoside with ovalbumin: insights from spectroscopic, molecular docking and in vitro digestive studies. Journal of Biomolecular Structure and Dynamics 38 (6):1–10. doi:10.1080/07391102.2019.1618735.
   PubMed Web of Science ®Google Scholar
• Makori, S. I., T. H. Mu, and H. N. Sun. 2022. Functionalization of sweet potato leaf polyphenols by nanostructured composite β-lactoglobulin particles from molecular level complexations: A review. Food Chemistry 372:131304. doi: 10.1016/j.foodchem.2021.131304.
   PubMed Web of Science ®Google Scholar
• Mateos, B., C. Conrad-Billroth, M. Schiavina, A. Beier, G. Kontaxis, R. Konrat, I. C. Felli, and R. Pierattelli. 2020. The ambivalent role of proline residues in an intrinsically disordered protein: From disorder promoters to compaction facilitators. Journal of Molecular Biology 432 (9):3093–111. doi: 10.1016/j.jmb.2019.11.015.
   PubMed Web of Science ®Google Scholar
• Mazzaracchio, P., S. Tozzi, C. Boga, L. Forlani, P. G. Pifferi, and G. Barbiroli. 2011. Interaction between gliadins and anthocyan derivatives. Food Chemistry 129 (3):1100–7. doi: 10.1016/j.foodchem.2011.05.084.
   PubMed Web of Science ®Google Scholar
• Mazzoni, L., F. Giampieri, J. M. Alvarez Suarez, M. Gasparrini, B. Mezzetti, T. Y. Forbes Hernandez, and M. A. Battino. 2019. Isolation of strawberry anthocyanin-rich fractions and their mechanisms of action against murine breast cancer cell lines. Food & Function 10 (11):7103–20. doi: 10.1039/C9FO01721F.
   PubMed Web of Science ®Google Scholar
• Meng, Y., L. Hao, Y. Tan, Y. Yang, L. Liu, C. Li, and P. Du. 2021. Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties. LWT 137:110386. doi: 10.1016/j.lwt.2020.110386.
   Web of Science ®Google Scholar
• Mensi, A., Y. Choiset, H. Rabesona, T. Haertle, P. Borel, and J. M. Chobert. 2013. Interactions of β-lactoglobulin variants A and B with Vitamin A. Competitive binding of retinoids and carotenoids . Journal of Agricultural and Food Chemistry 61 (17):4114–9. doi: 10.1021/jf400711d.
   PubMed Web of Science ®Google Scholar
• Mondal, S., A. Banerjee, and B. Das. 2020. Spectroscopic and interfacial investigation on the interaction of hemoglobin with conventional and ionic liquid surfactants. Journal of Molecular Liquids 301:112450. doi: 10.1016/j.molliq.2020.112450.
   Web of Science ®Google Scholar
• Moras, B., S. Rey, G. Vilarem, and P. Y. Pontalier. 2017. Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate. Food Chemistry 214:9–15. doi: 10.1016/j.foodchem.2016.07.053.
   PubMed Web of Science ®Google Scholar
• Mottaghitalab, F., M. Farokhi, M. A. Shokrgozar, F. Atyabi, and H. Hosseinkhani. 2015. Silk fibroin nanoparticle as a novel drug delivery system. Journal of Controlled Release 206:161–76. doi: 10.1016/j.jconrel.2015.03.020.
   PubMed Web of Science ®Google Scholar
• Nisbet, A. D., R. H. Saundry, A. J. Moir, L. A. Fothergill, and J. E. Fothergill. 1981. The complete amino-acid sequence of hen ovalbumin . European Journal of Biochemistry 115 (2):335–45. doi: 10.1111/j.1432-1033.1981.tb05243.x.
   PubMedGoogle Scholar
• Oancea, A.-M., I. Aprodu, G. Râpeanu, G. Bahrim, and N. Stanciuc. 2017. The Binding mechanism of anthocyanins from sour cherries (Prunus cerasus L) skins to bovine β-lactoglobulin: A fluorescence and in silico-based approach. International Journal of Food Properties 20 (sup3):S3096–S111. doi: 10.1080/10942912.2017.1343347.
   Web of Science ®Google Scholar
• Oancea, A.-M., M. Hasan, A. M. Vasile, V. Barbu, E. Enachi, G. Bahrim, G. Râpeanu, S. Silvi, and N. Stănciuc. 2018. Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate. LWT 95:129–34. doi: 10.1016/j.lwt.2018.04.083.
   Web of Science ®Google Scholar
• Ouyang, Y., L. Chen, L. Qian, X. Lin, X. Fan, H. Teng, and H. Cao. 2020. Fabrication of caseins nanoparticles to improve the stability of cyanidin 3-O-glucoside. Food Chemistry 317:126418. doi: 10.1016/j.foodchem.2020.126418.
   PubMed Web of Science ®Google Scholar
• Pan, F., J. Li, L. Zhao, T. Tuersuntuoheti, A. Mehmood, N. Zhou, S. Hao, C. Wang, Y. Guo, and W. Lin. 2021. A molecular docking and molecular dynamics simulation study on the interaction between cyanidin-3-O-glucoside and major proteins in cow’s milk. Journal of Food Biochemistry 45 (1):e13570. doi: 10.1111/jfbc.13570.
   PubMed Web of Science ®Google Scholar
• Poklar Ulrih, N. 2017. Analytical techniques for the study of polyphenol-protein interactions. Critical Reviews in Food Science and Nutrition 57 (10):2144–61. doi: 10.1080/10408398.2015.1052040.
   PubMed Web of Science ®Google Scholar
• Quan, T. H., S. Benjakul, T. Sae-leaw, A. K. Balange, and S. Maqsood. 2019. Protein-polyphenol conjugates: Antioxidant property, functionalities, and their applications. Trends in Food Science & Technology 91:507–17. doi: 10.1016/j.tifs.2019.07.049.
   Web of Science ®Google Scholar
• Quan, W., W. He, X. Qie, Y. Chen, M. Zeng, F. Qin, J. Chen, and Z. He. 2020. Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes. Food Chemistry 320:126655. doi: 10.1016/j.foodchem.2020.126655.
   PubMed Web of Science ®Google Scholar
• Rahimi Yazdi, S., and M. Corredig. 2012. Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study. Food Chemistry 132 (3):1143–9. doi: 10.1016/j.foodchem.2011.11.019.
   PubMed Web of Science ®Google Scholar
• Rangacharyulu, P. V., S. S. Giri, B. N. Paul, K. P. Yashoda, R. J. Rao, N. S. Mahendrakar, S. N. Mohanty, and P. K. Mukhopadhyay. 2003. Utilization of fermented silkworm pupae silage in feed for carps. Bioresource Technology 86 (1):29–32. doi: 10.1016/S0960-8524(02)00113-X.
   PubMed Web of Science ®Google Scholar
• Ren, C., W. Xiong, and B. Li. 2019. Binding interaction between β-conglycinin/glycinin and cyanidin-3-O-glucoside in acidic media assessed by multi-spectroscopic and thermodynamic techniques. International Journal of Biological Macromolecules 137:366–73. doi: 10.1016/j.ijbiomac.2019.07.004.
   PubMed Web of Science ®Google Scholar
• Ren, C., W. Xiong, J. Li, and B. Li. 2019. Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods. Food Hydrocolloids 92:155–62. doi: 10.1016/j.foodhyd.2019.01.053.
   Web of Science ®Google Scholar
• Ren, S., and M. M. Giusti. 2021a. The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid. Food Research International 144:110350. doi: 10.1016/j.foodres.2021.110350.
   PubMed Web of Science ®Google Scholar
• Ren, S., and M. M. Giusti. 2021b. Monitoring the interaction between thermally induced whey protein and anthocyanin by fluorescence quenching spectroscopy. Foods 10 (2):310. doi: 10.3390/foods10020310.
   PubMed Web of Science ®Google Scholar
• Ren, S., Jiménez-Flores, R, and Giusti, M. M. 2021. The interactions between anthocyanin and whey protein: A review. Comprehensive Reviews in Food Science and Food Safety 20 (6):5992–6011. doi: 10.1111/1541-4337.12854.
   PubMed Web of Science ®Google Scholar
• Rodriguez-Amaya, D. B. 2019. Update on natural food pigments—A mini-review on carotenoids, anthocyanins, and betalains. Food Research International 124:200–5. doi: 10.1016/j.foodres.2018.05.028.
   PubMed Web of Science ®Google Scholar
• Roufik, S., S. F. Gauthier, X. Leng, and S. L. Turgeon. 2006. Thermodynamics of binding interactions between bovine beta-lactoglobulin A and the antihypertensive peptide beta-Lg f142-148. Biomacromolecules 7 (2):419–26. doi: 10.1021/bm050229c.
   PubMed Web of Science ®Google Scholar
• Salah, M., M. Mansour, D. Zogona, and X. Xu. 2020. Nanoencapsulation of anthocyanins-loaded β-lactoglobulin nanoparticles: Characterization, stability, and bioavailability in vitro. Food Research International (Ottawa, Ont.) 137:109635 doi:10.1016/j.foodres.2020.109635. PMC: 33233214
   PubMed Web of Science ®Google Scholar
• Salah, M., and X. Xu. 2021. Anthocyanin-β-lactoglobulin nanoparticles in acidic media: Synthesis, characterization and interaction study. Journal of Molecular Structure 1232:129995. doi: 10.1016/j.molstruc.2021.129995.
   Web of Science ®Google Scholar
• Sharif, N., S. Khoshnoudi-Nia, and S. M. Jafari. 2020. Nano/microencapsulation of anthocyanins; a systematic review and meta-analysis. Food Research International 132:109077. doi: 10.1016/j.foodres.2020.109077.
   PubMed Web of Science ®Google Scholar
• Shen, Y., A. Levin, A. Kamada, Z. Toprakcioglu, M. Rodriguez-Garcia, Y. Xu, and T. P. J. Knowles. 2021. From protein building blocks to functional materials. ACS Nano 15 (4):5819–37. doi: 10.1021/acsnano.0c08510.
   PubMed Web of Science ®Google Scholar
• Singh, G., G. Singh, S. Kancharla, and T. S. Kang. 2019. Complexation behavior of β-lactoglobulin with surface active ionic liquids in aqueous solutions: An experimental and computational approach. The Journal of Physical Chemistry. B 123 (9):2169–81. doi: 10.1021/acs.jpcb.8b11610.
   PubMed Web of Science ®Google Scholar
• Sponton, O. E., A. A. Perez, C. R. Carrara, and L. G. Santiago. 2015. Impact of environment conditions on physicochemical characteristics of ovalbumin heat-induced nanoparticles and on their ability to bind PUFAs. Food Hydrocolloids 48:165–73. doi: 10.1016/j.foodhyd.2015.02.011.
   Web of Science ®Google Scholar
• Stănciuc, N., M. Turturică, A. M. Oancea, V. Barbu, E. Ioniţă, I. Aprodu, and G. Râpeanu. 2017. Microencapsulation of anthocyanins from grape skins by whey protein isolates and different polymers. Food and Bioprocess Technology 10 (9):1715–26. doi: 10.1007/s11947-017-1938-8.
   Web of Science ®Google Scholar
• Stein, P. E., A. G. Leslie, J. T. Finch, and R. W. Carrell. 1991. Crystal structure of uncleaved ovalbumin at 1.95 Å resolution. Journal of Molecular Biology 221 (3):941–59. doi: 10.1016/0022-2836(91)80185-W.
   PubMed Web of Science ®Google Scholar
• Sui, X., H. Sun, B. Qi, M. Zhang, Y. Li, and L. Jiang. 2018. Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions. Food Chemistry 245:871–8. doi: 10.1016/j.foodchem.2017.11.090.
   PubMed Web of Science ®Google Scholar
• Tang, C. H. 2017. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Critical Reviews in Food Science and Nutrition 57 (12):2636–79. doi: 10.1080/10408398.2015.1067594.
   PubMed Web of Science ®Google Scholar
• Tang, L., S. Li, H. Bi, and X. Gao. 2016. Interaction of cyanidin-3-O-glucoside with three proteins. Food Chemistry 196:550–9. doi: 10.1016/j.foodchem.2015.09.089.
   PubMed Web of Science ®Google Scholar
• Tang, L., D. Zhang, S. Xu, H. Zuo, C. Zuo, and Y. Li. 2014. Different spectroscopic and molecular modeling studies on the interaction between cyanidin-3-O-glucoside and bovine serum albumin. Luminescence 29 (2):168–75. doi: 10.1002/bio.2524.
   PubMed Web of Science ®Google Scholar
• Tang, L., H. Zuo, and L. Shu. 2014. Comparison of the interaction between three anthocyanins and human serum albumins by spectroscopy. Journal of Luminescence 153:54–63. doi: 10.1016/j.jlumin.2014.03.004.
   Web of Science ®Google Scholar
• Tena, N., J. Martin, and A. G. Asuero. 2020. State of the art of anthocyanins: Antioxidant activity, sources, bioavailability, and therapeutic effect in human health. Antioxidants 9 (5):451. doi: 10.3390/antiox9050451.
   Web of Science ®Google Scholar
• Torskangerpoll, K., and Ø. M. Andersen. 2005. Colour stability of anthocyanins in aqueous solutions at various pH values. Food Chemistry 89 (3):427–40. doi: 10.1016/j.foodchem.2004.03.002.
   Web of Science ®Google Scholar
• Trouillas, P., J. C. Sancho-Garcia, V. De Freitas, J. Gierschner, M. Otyepka, and O. Dangles. 2016. Stabilizing and modulating color by copigmentation: Insights from theory and experiment. Chemical Reviews 116 (9):4937–82. doi: 10.1021/acs.chemrev.5b00507.
   PubMed Web of Science ®Google Scholar
• Uranga, J., A. Etxabide, P. Guerrero, and K. de la Caba. 2018. Development of active fish gelatin films with anthocyanins by compression molding. Food Hydrocolloids. 84:313–20. doi: 10.1016/j.foodhyd.2018.06.018.
   Web of Science ®Google Scholar
• Vardin, H., and H. Fenercioğlu. 2003. Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice. Die Nahrung 47 (5):300–3. doi: 10.1002/food.200390070.
   PubMedGoogle Scholar
• Viljanen, K., P. Kylli, E. M. Hubbermann, K. Schwarz, and M. Heinonen. 2005. Anthocyanin antioxidant activity and partition behavior in whey protein emulsion. Journal of Agricultural and Food Chemistry 53 (6):2022–7. doi: 10.1021/jf047975d.
   PubMed Web of Science ®Google Scholar
• Vuong, T. T., and P. Hongsprabhas. 2021. Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate. Cogent Food & Agriculture 7 (1):1889098. doi: 10.1080/23311932.2021.1889098.
   Web of Science ®Google Scholar
• Wang, C., and Y. Xie. 2019. Interaction of protein isolate with anthocyanin extracted from black soybean and its effect on the anthocyanin stability. Journal of Food Science 84 (11):3140–6. doi: 10.1111/1750-3841.14816.
   PubMed Web of Science ®Google Scholar
• Wang, S., M. Marcone, S. Barbut, and L. T. Lim. 2012. The impact of anthocyanin-rich red raspberry extract (ARRE) on the properties of edible soy protein isolate (SPI) films. Journal of Food Science 77 (4):C497–505. doi: 10.1111/j.1750-3841.2012.02655.x.
   PubMed Web of Science ®Google Scholar
• Wang, Y. H., Z. L. Wan, X. Q. Yang, J. M. Wang, J. Guo, and Y. Lin. 2016. Colloidal complexation of zein hydrolysate with tannic acid: Constructing peptides-based nanoemulsions for alga oil delivery. Food Hydrocolloids 54:40–8. doi: 10.1016/j.foodhyd.2015.09.020.
   Web of Science ®Google Scholar
• Wang, Y., J. Zhang, and L. Zhang. 2021. Anthocyanin-dietary proteins interaction and its current applications in food industry. Food Reviews International, 37, 1–13. doi: 10.1080/87559129.2021.2012189.
   Google Scholar
• Wani, T. A., A. H. Bakheit, M. A. Abounassif, and S. Zargar. 2018. Study of interactions of an anticancer drug neratinib with bovine serum albumin: Spectroscopic and molecular docking approach. Frontiers in Chemistry 6:47. doi: 10.3389/fchem.2018.00047.
   PubMed Web of Science ®Google Scholar
• Wei, J., D. Xu, J. Yang, X. Zhang, T. Mu, and Q. Wang. 2018. Analysis of the interaction mechanism of anthocyanins (Aronia melanocarpa Elliot) with β-casein. Food Hydrocolloids 84:276–81. doi: 10.1016/j.foodhyd.2018.06.011.
   Web of Science ®Google Scholar
• Wu, X., G. R. Beecher, J. M. Holden, D. B. Haytowitz, S. E. Gebhardt, and R. L. Prior. 2006. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry 54 (11):4069–75. doi: 10.1021/jf060300l.
   PubMed Web of Science ®Google Scholar
• Wu, Y., Z. Yin, X. Qie, Y. Chen, M. Zeng, Z. Wang, F. Qin, J. Chen, and Z. He. 2021. Interaction of soy protein isolate hydrolysates with cyanidin-3-O-glucoside and its effect on the in vitro antioxidant capacity of the complexes under neutral condition. Molecules 26 (6):1721. doi: 10.3390/molecules26061721.
   PubMed Web of Science ®Google Scholar
• Xiao, J. B., J. L. Huo, F. Yang, and X. Q. Chen. 2011. Noncovalent interaction of dietary polyphenols with bovine hemoglobin in vitro: Molecular structure/property-affinity relationship aspects. Journal of Agricultural and Food Chemistry 59 (15):8484–90. doi: 10.1021/jf201536v.
   PubMed Web of Science ®Google Scholar
• Xiong, S., L. D. Melton, A. J. Easteal, and D. Siew. 2006. Stability and antioxidant activity of black currant anthocyanins in solution and encapsulated in glucan gel. Journal of Agricultural and Food Chemistry 54 (17):6201–8. doi: 10.1021/jf060889o.
   PubMed Web of Science ®Google Scholar
• Xiong, Y. L., S. P. Blanchard, T. Ooizumi, and Y. Ma. 2010. Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. Journal of Food Science 75 (2):C215–21. doi: 10.1111/j.1750-3841.2009.01511.x.
   PubMed Web of Science ®Google Scholar
• Xu, J., M. Hao, Q. Sun, and L. Tang. 2019. Comparative studies of interaction of β-lactoglobulin with three polyphenols. International Journal of Biological Macromolecules 136:804–12. doi: 10.1016/j.ijbiomac.2019.06.053.
   PubMed Web of Science ®Google Scholar
• Yildirim-Elikoglu, S., and Y. K. Erdem. 2018. Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry. Food Reviews International 34 (7):665–97. doi: 10.1080/87559129.2017.1377225.
   Web of Science ®Google Scholar
• Yin, Z., Y. Wu, Y. Chen, X. Qie, M. Zeng, Z. Wang, F. Qin, J. Chen, and Z. He. 2021. Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. Food Chemistry 340:127915. doi: 10.1016/j.foodchem.2020.127915.
   PubMed Web of Science ®Google Scholar
• Zaffino, C., B. Russo, and S. Bruni. 2015. Surface-enhanced Raman scattering (SERS) study of anthocyanidins. Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy 149:41–7. doi: 10.1016/j.saa.2015.04.039.
   PubMed Web of Science ®Google Scholar
• Zang, Z., S. Chou, L. Geng, X. Si, Y. Ding, Y. Lang, H. Cui, N. Gao, Y. Chen, M. Wang, et al. 2021. Interactions of blueberry anthocyanins with whey protein isolate and bovine serum protein: Color stability, antioxidant activity, in vitro simulation, and protein functionality. LWT 152:112269. doi: 10.1016/j.lwt.2021.112269.
   Web of Science ®Google Scholar
• Zang, Z., S. Chou, J. Tian, Y. Lang, Y. Shen, X. Ran, N. Gao, and B. Li. 2021. Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study. Food Chemistry 336:127700. doi: 10.1016/j.foodchem.2020.127700.
   PubMed Web of Science ®Google Scholar
• Zhang, B., Z. Hu, Y. Zhang, Y. Li, S. Zhou, and G. Chen. 2012. A putative functional MYB transcription factor induced by low temperature regulates anthocyanin biosynthesis in purple kale (Brassica Oleracea var. acephala f. tricolor). Plant Cell Reports 31 (2):281–9. doi: 10.1007/s00299-011-1162-3.
   PubMed Web of Science ®Google Scholar
• Zhang, G., X. Chen, J. Guo, and J. Wang. 2009. Spectroscopic investigation of the interaction between chrysin and bovine serum albumin. Journal of Molecular Structure 921 (1-3):346–51. doi: 10.1016/j.molstruc.2009.01.036.
   Web of Science ®Google Scholar
• Zhang, J., B. Zuo, P. U. Nata, P. K. Sengupta, X. Zheng, and J. Xiao. 2018. Structure-affinity relationship of dietary anthocyanin-HSA interaction. Journal of Berry Research 8 (1):1–9. doi: 10.3233/JBR-170167.
   Web of Science ®Google Scholar
• Zhang, Q., Z. Cheng, Y. Wang, and L. Fu. 2021. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Critical Reviews in Food Science and Nutrition 61 (21):3589–615. doi: 10.1080/10408398.2020.1803199.
   PubMed Web of Science ®Google Scholar
• Zhang, Q., Z. Cheng, R. Chen, Y. Wang, S. Miao, Z. Li, S. Wang, and L. Fu. 2021. Covalent and non-covalent interactions of cyanidin-3-O-glucoside with milk proteins revealed modifications in protein conformational structures, digestibility, and allergenic characteristics. Food & Function 12 (20):10107–20. doi: 10.1039/D1FO01946E.
   PubMed Web of Science ®Google Scholar
• Zhang, Q., Y. Zhou, W. Yue, W. Qin, H. Dong, and T. Vasanthan. 2021. Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds. Trends in Food Science & Technology 109:169–96. doi: 10.1016/j.tifs.2021.01.026.
   Web of Science ®Google Scholar
• Zhang, Y., S. Chen, B. Qi, X. Sui, and L. Jiang. 2018. Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility. Food Research International 106:619–25. doi: 10.1016/j.foodres.2018.01.040.
   PubMed Web of Science ®Google Scholar
• Zhao, C.-L., Y.-Q. Yu, Z.-J. Chen, G.-S. Wen, F.-G. Wei, Q. Zheng, C.-D. Wang, and X.-L. Xiao. 2017. Stability-increasing effects of anthocyanin glycosyl acylation. Food Chemistry 214:119–28. 10.1016/j.foodchem.2016.07.073.
   PubMed Web of Science ®Google Scholar
• Zou, H., Z. Xu, L. Zhao, Y. Wang, and X. Liao. 2019. Effects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucoside. Food Chemistry 285:22–30. doi: 10.1016/j.foodchem.2019.01.129.
   PubMed Web of Science ®Google Scholar
• Zuo, H., L. Tang, S. Li, and J. Huang. 2015. Combined multispectroscopic and molecular docking investigation on the interaction between delphinidin-3-O-glucoside and bovine serum albumin. Luminescence 30 (1):110–7. doi: 10.1016/j.tifs.2017.01.008.
   PubMed Web of Science ®Google Scholar